KR102293285B1 - Method of manufacturing salmon gravlax and salmon gravlax manufactured by the same - Google Patents

Abstract

The present invention relates to a salmon gravlax manufacturing method and a salmon gravlax manufactured by the method including: a seaweed salt manufacturing step (S100) of mixing seaweed powder and salt and then roasting the mixture to produce seaweed salt; a sugar mixing step (S200) of mixing the seaweed salt and sugar; a sake mixture manufacturing step (S300) of manufacturing a sake mixture by mixing beet, pineapple, lemon, and sake; a salmon fillet manufacturing step (S400) of preparing and then trimming salmon to prepare a salmon fillet; an aging material mixing step (S500) of mixing the salmon fillet and aging materials; an aging step (S600) of aging the salmon fillet in which the aging materials are mixed; a washing and moisture removal step (S700) of washing the aged salmon fillet and then removing the moisture remaining on the surface of the aged salmon fillet (S700); and a sake application step (S800) of applying sake to the moisture-removed salmon fillet. According to the present invention, beet-contained pineapple, lemon, and seaweed salt are used and quick aging is performed. As a result, the color, taste, and scent of the salmon gravlax are improved, the flavor and mouthfeel are improved, and a consumer preference-enhancing salmon gravlax can be manufactured.

Description

The production method of salmon gravlax and the salmon gravlax produced thereby

The present invention relates to a method for producing salmon gravlax and to the salmon gravlax prepared thereby, and more particularly, to the color, taste, The present invention relates to a method for producing salmon gravrax capable of enhancing consumer preference by improving flavor and improving flavor and texture, and to salmon gravrax manufactured thereby.

Salmon are regressive anadromous fish that hatch in rivers, go out to the sea, and return to the river where they were born to spawn once in a lifetime and die. return

Types of salmon include salmon (Oncorhynchus keta), hump salmon (Oncorhynchus gorbuscha), king salmon (Oncorhynchus tschawytscha), red salmon (Oncorhynchus nerka), silver salmon (Oncorhynchus kisutch), and amago salmon (Oncorhynchus rhodurus).

Salmon is popular as a fish to be farmed because it grows faster, has strong fertility, and tastes good compared to other fish. In addition, salmon is one of the top 10 health foods in the world selected by Time magazine. The content of unsaturated fatty acids is about 73.8% of the total fatty acids, and in particular, the content of omega-3 (n-3, ω-3) fatty acids such as DHA and EPA is high due to high blood pressure. It is known to have various beneficial functions in our body, such as prevention of cardiovascular diseases such as , arteriosclerosis and stroke, improvement of cholesterol level, improvement of blood circulation, strengthening of immune function and smooth brain activity.

In general, smoked salmon, which we encounter the most as a salmon dish, is a dish that comes from a food storage method unique to northern Europe, and there are many smoked salmon dishes that smoke imported refrigerated or frozen salmon with smoke.

In addition, there is salmon gravlax as a processed salmon dish in Scandinavia, and the salmon gravlax is a salmon dish prepared by dipping and pickling salmon in salt, sugar, and dill. The salmon gravrax has the advantage that it can be consumed as it is or can be applied to various dishes such as salads and sushi, but has a disadvantage in that the storage period is not long compared to smoked salmon.

As a prior document on salmon gravrax, Korean Patent No. 10-1677595 discloses "a method for producing salmon gravrax using beets and salmon gravlax", and Korean Patent No. 10-2060038 discloses "salmon Grabrax manufacturing method" is disclosed.

However, all of the preceding documents have proposed a method of aging salmon gravrax, but there is a problem that the aging time of salmon gravrax disclosed in the prior documents takes a long time up to 48 hours, and it is also produced in the aging warehouse during the long aging process. There was a high risk of exposure to pathogenic bacteria that may occur in cross-contamination of microorganisms or salmon gravrax itself.

Therefore, there is an urgent need for a method for producing salmon gravlax that can reduce the processing cost of the product, improve taste, aroma, and flavor, and secure safety against microorganisms by aging at a low temperature for a short time during the production of salmon gravlax.

Domestic Registered Patent No. 10-2060038 (Registered on December 20, 2019) Domestic Registered Patent No. 10-1677595 (Registered on November 14, 2016) Domestic Patent Publication No. 10-2019-0100555 (published on August 29, 2019)

The present invention is a salmon gravlax that can improve the color, taste, and aroma of salmon gravlax and enhance the flavor and texture by using pineapple containing beets, lemon and seaweed salt to ripen for a short time, thereby enhancing consumer preference. To provide a manufacturing method and salmon gravrax prepared thereby.

In addition, the present invention uses pineapple and lemon to increase the decomposition rate of protein, shortens the aging time, and uses beets to enhance the visual palatability as well as enhance the flavor and storability by using green tea salt and sugar. An object of the present invention is to provide a method for producing salmon gravlax that can be improved and a salmon gravlax prepared thereby.

Another object of the present invention is to provide a method for producing salmon gravlax, which can increase production by reducing aging time, reduce manufacturing cost, and secure safety against microorganisms, and salmon gravlax produced thereby.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

The method for producing salmon gravrax according to the present invention comprises: a green tea salt manufacturing step (S100) of mixing green tea powder and salt and then roasting to prepare green tea salt; A sugar mixing step of mixing the green tea salt and sugar (S200); Beet, pineapple, lemon, and a refined mixture preparation step (S300) of preparing a refined mixture by mixing the seeds; A salmon fillet manufacturing step (S400) of preparing salmon and then trimming it to prepare a salmon fillet; Aging material mixing step (S500) of mixing the salmon fillet and aged materials; Aging step (S600) of aging the salmon fillet in which the aged ingredients are mixed; a washing and water removal step of removing moisture remaining on the surface of the aged salmon fillet after washing the aged salmon fillet (S700); And it includes a seed application step (S800) of applying the seed to the salmon fillet from which the moisture has been removed.

In the green tea salt manufacturing step (S100), the green tea salt may be prepared by mixing 0.5 to 1.5 parts by weight of the green tea powder and 8 to 12 parts by weight of salt and then heating and roasting.

In the sugar mixing step (S200), the green tea salt and sugar may be mixed in a weight ratio of 0.5 to 1.5 parts by weight of green tea salt and 8 to 12 parts by weight of sugar, respectively.

In the step of preparing the refined mixture (S300), the refined mixture may be included in a weight ratio of 5 to 7 parts by weight of beets, 0.2 to 2 parts by weight of pineapple, 2 to 4 parts by weight of lemon, and 18 to 22 parts by weight of refined seeds.

The aging material mixing step (S500) includes (1) sprinkling a mixture of green tea salt and sugar in a container, (2) placing salmon fillet on a mixture of green tea salt and sugar sprinkled in the container, (3) the above Sprinkling dill powder on the salmon fillet on top, (4) covering the salmon fillet sprinkled with dill powder with a mixture of seaweed salt and sugar, and (5) applying the salmon fillet covered with the mixture of salt and sugar. It can be carried out including the step of sprinkling a seed mixture consisting of beets, pineapples, lemons and seeds.

The aging step (S600) may be performed by aging the salmon fillet in which the aged ingredients are mixed at a temperature of 0 to 5° C. for 6 to 8 hours.

In addition, the present invention includes salmon gravrax prepared by the above method.

Specific details of other embodiments are included in the detailed description.

The present invention is a salmon gravlax that can improve the color, taste, and aroma of salmon gravlax and enhance the flavor and texture by using pineapple containing beets, lemon and seaweed salt to ripen for a short time, thereby enhancing consumer preference. can be manufactured.

In addition, the present invention uses pineapple and lemon to increase the decomposition rate of protein, shortens the aging time, and uses beets to enhance the visual palatability as well as enhance the flavor and storability by using green tea salt and sugar. You can make salmon gravrax that can be improved.

In addition, the present invention can produce salmon gravrax capable of increasing production by shortening the aging time, reducing manufacturing cost, and ensuring safety against microorganisms.

It will be fully understood that embodiments of the technical idea of the present invention may provide various effects not specifically mentioned.

1 is a flowchart for explaining a method for producing salmon gravrax according to the present invention.
2 is a photograph showing salmon gravrax prepared according to the present invention.
3 is a graph showing the breaking strength of salmon fillet according to Example 1.
4 is a graph showing the breaking strength of salmon fillets according to Example 2.
5 is a graph showing the breaking strength of salmon fillets according to Example 3.
6 is a graph showing changes in ATP-related compounds in salmon fillet according to Example 1. FIG.
7 is a graph showing changes in ATP-related compounds in salmon fillet according to Example 2.
8 is a graph showing changes in ATP-related compounds in salmon fillet according to Example 3. FIG.

Advantages and features of the present invention, and a method of achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Hereinafter, a preferred embodiment of the method for producing salmon gravrax according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart for explaining a method for producing salmon gravlax according to the present invention, and FIG. 2 is a photograph showing salmon gravlax prepared according to the present invention.

1 and 2 , the method for producing salmon gravrax according to the present invention includes a step of preparing seaweed salt (S100), a step of mixing sugar (S200), a step of preparing a refined mixture (S300), and a step of preparing salmon fillet (S400). , including an aging material mixing step (S500), an aging step (S600), a washing and water removal step (S700), and an essence application step (S800).

1. Green tea salt manufacturing step (S100)

The green tea salt manufacturing step (S100) is a step of preparing green tea salt by mixing green tea powder and salt and then roasting.

In the green tea salt manufacturing step (S100), the green tea salt may be prepared by mixing 0.5 to 1.5 parts by weight of the green tea powder and 8 to 12 parts by weight of salt and then heating and roasting.

In the green tea salt manufacturing step (S100), the green tea powder may be prepared by pulverizing green tea, and the green tea powder prepared by the following method may be used.

First, it can be washed after preparing the green tea.

The green tea ( Salicornia spp. ) is a representative edible and medicinal halophyte that grows wild in Korea as an annual grass of the family Mycobacteriaceae. The green tea has been used as a folk medicine for a long time for vision loss, indigestion, gastrointestinal disease, hepatitis, kidney disease, etc., and has been scientifically proven to have antioxidant, antidiabetic, anticancer, antihypertensive, antihyperlipidemic, and skin whitening effects.

Next, the washed green tea can be immersed in the mixed solution.

In the above step, by immersing the washed green tea in the mixed solution, it is possible to prevent the green tea from being discolored or easily deteriorated, and the mixed solution may be made of grape juice, lemon juice and bamboo brine.

In addition, in the above step, the grape juice is good for preventing blood clots and preventing adult diseases such as hypertension, arteriosclerosis and heart disease, and helps to improve memory. It is effective in preventing colds, headaches, etc., and the bamboo salt water sterilizes the green tea to prevent easy spoilage.

In addition, the lemon juice and bamboo salt water can prevent the green tea from discoloring over time, and the mixed solution is prepared by mixing 1 part by weight of grape juice, 1 part by weight of lemon juice, and 8 parts by weight of bamboo salt solution, The bamboo salt water may have a concentration of 1 to 3% by weight.

In addition, in the above step, the washed green tea can be immersed in a mixed solution and then maintained at a temperature of 20 to 25° C. for 50 to 100 minutes.

Next, after taking out the green tea immersed in the mixed solution, the green tea can be steamed with steam.

In the above step, the green tea impregnated with the components of the grape juice, lemon juice and bamboo salt water is mixed with a mixture of cinnamon powder and sugar, and then steamed in a steamer. In the above step, the cinnamon powder and sugar are cinnamon powder 20 to 30 parts by weight and 10 to 20 parts by weight of sugar are mixed, and heated in a steamer with steam at 120 to 140° C. for 20 to 40 minutes and steamed.

In the above step, the cinnamon powder enhances immunity and promotes blood circulation to help prevent vascular diseases, and has food poisoning prevention, sterilization and insecticidal effects, and the sugar enhances the surface gloss and sugar content of immersed green tea and has an antiseptic effect. Storage can be improved.

Then, it may be dried after grinding the steamed green tea.

In the above step, the drying efficiency of the green tea can be improved by grinding the steamed green tea to a large particle state and then drying, for example, after pulverizing the green tea to a size of 0.5 to 2 mm, the pulverized green tea. may be carried out by drying at 25 to 35° C. for 20 to 30 hours.

Next, green tea powder can be prepared by pulverizing and pulverizing the dried green tea.

In the above step, the dried green tea can be pulverized by pulverizing it using a known pulverizer.

In addition, the salt prepared by the following method may be used as the salt in the green tea salt manufacturing step (S100).

First, seawater can be collected.

In the present invention, as the seawater, deep ocean water can be used, and the deep ocean water is usually 200m or less seawater is called deep ocean water, and unlike surface seawater, sunlight does not reach it, so plankton And because living organisms do not proliferate, the concentration of nutrients is high and there is no contaminant present in the surface seawater because it does not mix with the surface seawater due to the density difference according to the water temperature. However, cleanliness with very little organic matter, eutrophication rich in inorganic nutrients that are very important for plant growth, and mineral balance characteristics in which various mineral components exist in a balanced way, and the cluster of water molecules for a long time at high pressure and low temperature ) is subgrouped, so it has low surface tension and aging characteristics such as aging with water with good permeability.

In particular, salt containing a large amount of mineral components produced in deep sea water contains various mineral components such as calcium (Ca), magnesium (Mg), iron (Fe), and zinc (Zn) necessary for the growth of basophilic fermenting microorganisms. It contains high concentrations of nutrients such as nitrates, phosphates, and silicates because living things do not live at low temperatures without sunlight, and does not contain pollutants because it does not mix with the contaminated surface seawater due to the difference in density. There is this.

Next, the first seawater may be prepared by first drying the collected seawater, and separating and removing foreign substances or solids precipitated after the first drying using a filter.

The first drying of the seawater may be performed until 1/5 to 2/5 of the mass of the first collected seawater is evaporated by naturally drying the collected seawater at a temperature of 20 to 40°C for 10 to 20 days. , The first seawater can be obtained by removing the precipitated foreign substances or salt crystals generated after the first drying and collecting only liquid seawater.

Next, the second drying is performed after mixing the activated carbon and pure jet powder with the first seawater, and the second drying is performed by separating and removing foreign substances or solids and activated carbon and pure jet powder precipitated after the second drying using a filter. seawater can be produced.

In the second drying of the first seawater, the activated carbon may implement the effect of adsorption and removal of harmful substances, and the Sungit powder may perform antioxidant, sterilization, stabilization and decomposition of pollutants, etc., and the first seawater The second drying of the first is carried out by mixing 1 to 3 parts by weight of activated carbon and 0.1 to 0.5 parts by weight of pure git powder with respect to 100 parts by weight of the first seawater, followed by drying at a temperature of 20 to 40° C. for 3 to 7 days. can

In the second drying of the first seawater, the activated carbon is a carbon aggregate with micropores developed, and the internal surface area can be changed by the activation process, and the absorption and absorption properties in which it is adsorbed with the surrounding liquid or gas by the carbon atom functional group inside It has excellent adsorption properties.

The activated carbon can implement the effect of adsorption and removal of harmful substances, and the activated carbon has a hardness of 93 mass fraction% or more, a packing density of 0.51 to 0.53 ^{g/ml, a specific surface area of 800 to 900 m 2} /g, and a pore distribution having a pore diameter of 4 Å to 7Å, iodine adsorption power of 1,100 mg/g or more, pore volume of 0.51 ml/g, pH 7-7.8, phenol adsorption power of 17.5 ml/g, M·B discoloration power of 153 ml/g or more may be used.

The pure jit powder may be manufactured by pulverizing and pulverizing pure jit minerals, and the shungite _{is a material containing SiO 2} (silicate) and C ₆₀ (fullerene) as main components, and a material containing natural fullerene. means Pure shungite containing more than 90% fullerene is called elite shungite or noble shungite, and pure shungite containing less than 60% fullerene is called normal shungite.

The representative function of the Sunjit is an antioxidant function, an electromagnetic wave blocking function, a purification and decomposition function of contaminants, and a sterilization and antibacterial function. Sunjit is a powerful natural antioxidant that enhances human immunity against numerous diseases, purifies water and air by adsorbing pollutants, and has the ability to self-decompose adsorbed pollutants.

In addition, since the Sunjit has antibacterial and sterilizing properties, it has a function of removing more than 99% of only E. coli, Pseudomonas aeruginosa, Staphylococcus aureus and harmful bacteria, and has a function of blocking harmful electromagnetic waves and emitting a large amount of far-infrared rays.

The pure jit powder may be used pure jit powder prepared by the following method.

First, the pure jite mineral may be prepared and washed to remove foreign substances attached to the pure jite mineral.

The cleaning of the pure jite mineral may be performed by washing the surface of the pure jite mineral using purified water, thereby removing foreign substances remaining on the surface of the pure jite mineral.

Next, the washed pure jit mineral may be first pulverized to prepare a pulverized pure jit granulated product.

In the above step, by first pulverizing the washed pure jite mineral using a granulator, impurities or organic residues of the pure jite mineral can be removed in a later process, and the first pulverization is performed using a granulator. , may be performed using a known granulator such as a drum granulator or a compression pelletizer, but is not necessarily limited to the granulator described above.

Next, the powdered raw material may be immersed in the mixed solution.

In the above step, impurities or organic residues contained in the coarsely granulated and pulverized pure jite may be removed by immersing the pulverized pure jite in the mixed solution. to 1.0 wt%, persulfate 0.01 to 0.05 wt%, acetic acid 1 to 3 wt%, and the remaining amount of purified water, and may be carried out by immersing the pulverized Sunjit granulated product in the mixed solution for 20 to 40 minutes.

In addition, in the above step, the phosphate compound includes sodium phosphate monobasic (NaH ₂ PO ₄ ), sodium phosphate dibasic (Na ₂ HPO ₄ ), sodium phosphate tribasic (Na ₃ PO ₄ ), potassium phosphate first (KH _{2 )} PO ₄ ), potassium phosphate dibasic (K ₂ HPO ₄ ), ammonium phosphate monobasic ((NH ₄ )H ₂ PO ₄ ), ammonium phosphate dibasic ((NH ₄ ) ₂ HPO ₄ ), and ammonium tertiary phosphate (( Any one or more selected from the group consisting of NH ₄ ) ₃ PO ₄ ) may be used, and as the persulfate, ammonium persulfate ((NH ₄ ) ₂ S ₂ O ₈ ), sodium persulfate (Na ₂ S ₂ O _{8 )} ) or potassium persulfate (K ₂ O ₈ S ₂ ) Any one or more selected from may be used.

Subsequently, after separating and taking out the granulated and pulverized pure jite from the mixed solution, the pulverized pulverized pure jite may be heated and calcined using a kiln.

In the above step, by heating the separated pure Jit granulated and pulverized product using a kiln, it is possible to remove and activate contaminants adsorbed in the fine pores of the Sun Jit granulated pulverized product. After being put into the kiln, it can be carried out by heating at a temperature of 1,100 to 1,300 ℃ for 50 to 100 minutes.

Next, a second pulverization of the calcined pure jit granulated pulverized product may be performed to prepare a pulverized pulverized pure jite.

In the above step, it can be carried out by pulverizing the calcined pure jit granulated product using a ball mill or various known pulverizers. can

Next, impurities may be removed from the pulverized pure jit and sterilized to prepare pure git powder.

In the above step, impurities such as heavy metals that may remain in the pulverized pure jit can be removed by rotating the pulverized pure jit in a rotating tub installed with a magnet. It is possible to remove impurities such as heavy metals, which may be included in the fine powder of Sunjit, by rotating it for 10 to 20 minutes at a rotation speed of 500 to 1000 RPM after being put into the installed rotary tube.

Then, salt may be prepared using the second seawater.

In the above step, salt can be produced through a common process such as heating and evaporation of the second seawater. For clarity, a detailed description thereof will be omitted.

2. Sugar mixing step (S200)

The sugar mixing step (S200) is a step of mixing the green tea salt and sugar.

In the sugar mixing step (S200), the flavor and storability of salmon gravrax prepared by mixing the green tea salt and sugar can be improved, and the green tea salt and sugar are 0.5 to 1.5 parts by weight of green tea salt and 8 to 12 parts by weight of sugar, respectively. It may be mixed in a weight ratio of parts by weight.

3. The step of preparing a refined mixture (S300)

The step (S300) for preparing the pure seed mixture is a step of preparing a pure seed mixture by mixing beets, pineapple, lemon, and seed seeds.

In the step of preparing the refined mixture (S300), the beets brighten the color of the prepared salmon gravrax, and the pineapple and lemon increase the decomposition rate of protein, thereby shortening the ripening time.

In the step of preparing the refined mixture (S300), the refined mixture may be included in a weight ratio of 5 to 7 parts by weight of beets, 0.2 to 2 parts by weight of pineapple, 2 to 4 parts by weight of lemon, and 18 to 22 parts by weight of refined seeds.

The beet (beet, Beta vulgaris) refers to the root of a dicotyledonous plant, the central tree of the genus Myonaceae, and is also called geungongchae, irishead, flamingchae, the beet is vitamin A C, calcium, iron, riboflavin, phosphorus, carotene, It is rich in natural minerals and vitamins such as folic acid and retinol, which can give many health benefits. It is known that the beets can be a source of iron, which is most likely to be deficient, and can help prevent anemia, because the beets not only have a high content of folic acid among nutrients, but also contain iron.

In addition, the beet is a good source of functional substances with antioxidant action, such as betalains, flavonoids, polyphenols, vitamins, and folic acid. In particular, betalain, a pigment substance in beetroot, is composed of betacyanin, a red violet pigment, and betaxanthin, a yellow pigment. These compounds are contained in beets among various natural substances containing betalain, and Betanine, the main substance of betalain, is composed of a phenolic group and a cyclic amine group with excellent electron donating ability.

In the pure mixture preparation step (S300), the beet concentrate powder prepared by the following method may be used.

First, you can prepare the bits and then wash them.

_{In the above step, the washing of the beets can be performed using purified water in which sodium bicarbonate (NaHCO 3} ) having a concentration range of 1 to 3 (w/w)% is dissolved, and the sodium bicarbonate is also used as a food additive. It is non-toxic and may have functions such as penetration, diffusion, and expansion.

Next, the washed beets may be dried to remove moisture contained in the beets.

The washed beets may be dried by storing the washed beets at a temperature of 30 to 40° C. for 30 to 50 hours.

Next, the dried beets can be enzymatically digested.

The enzymatic decomposition of the dried beets can be decomposed using an enzyme capable of separating the active ingredients contained in the beets, preferably pectinase, xylanase, and Cellulase is used, and 0.01 to 0.03 parts by weight of the pectinase, 0.02 to 0.04 parts by weight of Xylanase, and 0.04 parts by weight of cellulase based on 100 parts by weight of the whole dried beets. to 0.06 parts by weight, and it may be carried out by storing the beets mixed with the enzyme at a temperature of 45 to 48° C. for 10 to 20 hours.

Then, the enzymatically decomposed beets may be extracted with hot water to prepare a hot water extract of beets.

The hot water extract of beets may be mixed in a weight ratio of 2,500 to 3,500 parts by weight of purified water to 100 parts by weight of the enzymatically decomposed beets, and then heated at a temperature of 93 to 97° C. for 5 to 10 hours.

Next, by filtering the hot water extracted beet hot water extract, the filtered beet hot water extract can be prepared.

The filtered beet hot water extract can be prepared by removing the solids contained in the hot water extracted beet hot water extract using a filter, for example, the filtration of the hot water extracted beet hot water extract is a plate-type pressure filter or cartridge A variety of known filters such as filters and the like can be used.

Next, the filtered beet hot water extract can be concentrated and sterilized, and then freeze-dried to prepare a concentrated beetroot powder.

The configuration of preparing the concentrated beetroot powder including the process of concentrating, sterilizing and freeze-drying the filtered beet hot water extract is a known technique, and detailed description thereof is omitted for convenience of explanation and clarity of the technical idea of the present invention. decide to do

The pineapple is a fruit of ananas, a tropical plant, and has a sweet and sour taste as well as a very good scent, so everyone enjoys eating it. When eaten, it greatly aids digestion.

In addition, pineapple contains a large amount of vitamins A, B, and C, and these vitamins can greatly contribute to the prevention of colds and various adult diseases in that they help to strengthen immunity. It is known to help prevent osteoporosis and the health of the digestive system with abundant fiber, as it contains manganese to prevent various vascular-related diseases by containing potassium in the excretion of sodium from the body.

The pineapple in the step of preparing the refined mixture (S300) may be used in the pineapple fermentation concentrate prepared by the following method.

First, you can prepare the pineapple and then wash it.

In the above step, washing may be performed using purified water in which sodium bicarbonate is dissolved. That is, the sodium bicarbonate (NaHCO ₃ ) is also used as a food additive, has no toxicity, and may have functions such as penetration, diffusion, and expansion, and in the above step, 1 to 3 (w/w)% concentration range Eggplant can sterilize and wash the surface of the pineapple by using a sodium bicarbonate solution. At this time, the pineapple fruit and roots of the pineapple may be used.

Next, the pineapple may be enzymatically degraded.

As the enzyme for enzymatic decomposition of the pineapple in the above step, alpha amylase, pectinase, xylanase and cellulase are used, and 100 parts by weight of the whole pineapple With respect to the alpha-amylase (α-Amylase) 0.01 to 0.03 parts by weight, pectinase (Pectinase) 0.02 to 0.04 parts by weight, xylanase (Xylanase) 0.03 to 0.05 parts by weight and cellulase (Cellulase) 0.02 to 0.04 parts by weight Mixed in a weight ratio, it can be carried out by storing the pineapple mixed with the enzyme at a temperature of 38 to 42 ℃ for 30 to 60 hours.

Next, the enzyme-decomposed pineapple can be stored and aged.

In the above step, the enzymatically decomposed pineapple may be stored for 10 to 50 hours at a temperature of 8 to 12 ° C. When the step is performed below the lower limit range, the problem that the pineapple is not sufficiently ripened It may occur, and when it is performed in excess of the above upper limit range, there may be a problem that the physical properties of the pineapple are lowered.

Then, by filtering the aged pineapple using a filter, it is possible to prepare a filtered pineapple solution.

In the above step, by filtering the aged pineapple to prepare a filtered pineapple liquid, it is possible to remove fine foreign substances contained in the pineapple. A filter may be used.

Next, the filtered pineapple juice is fermented to prepare a pineapple fermentation broth, and the pineapple fermentation broth is concentrated and sterilized to prepare a pineapple fermentation concentrate.

In the above step, the pineapple fermentation broth may be prepared by mixing the vegetable lactic acid bacteria in a weight ratio of 0.1 to 0.3 parts by weight with respect to 100 parts by weight of the filtered pineapple liquid, and then fermenting for 2 to 6 days at a temperature of 18 to 22 ° C. , The pineapple fermentation concentrate can be prepared by concentrating the pineapple fermentation broth using a reduced pressure concentrator known in the art.

In the above step, plant lactic acid bacteria are used to ferment the filtered pineapple juice, and as the vegetable lactic acid bacteria, known lactic acid bacteria capable of fermenting the filtered pineapple juice may be used, for example, as the vegetable lactic acid bacteria, lactobacilli Bacillus plantarum ( Lactobacillus Plantarum , 400 × 10 ⁹ CFU / g) can be used.

The lemon (Citrus limon) is a plant belonging to the genus Mandarin orange and has excellent fresh taste and fragrance, and is used as food or medicine. The lemon contains flavonoid glycosides such as hesperidin, naringin, eriocitrin, eriodictyol glucoside, and citric acid, malic acid It contains a lot of useful ingredients such as organic acids such as , quinic acid and vitamin C.

4. Salmon fillet manufacturing step (S400)

The salmon fillet manufacturing step ( S400 ) is a step of preparing salmon fillet and then trimming the salmon to prepare a salmon fillet.

The configuration of manufacturing the fillet using the salmon in the salmon fillet manufacturing step (S400) is a known technique, and detailed description thereof will be omitted for convenience of explanation and clarity of the technical idea of the present invention.

5. Aging material mixing step (S500)

The step of mixing the aged material ( S500 ) is a step of mixing the salmon fillet and the aged material.

The aging material mixing step (S500) can shorten the aging period and improve color, taste, flavor, texture, etc. by mixing the salmon fillet with the aged materials and then aging them in a later process. The mixing step ( S500 ) may be performed in the following steps.

That is, the aging material mixing step (S500) includes (1) spraying a mixture of green tea salt and sugar in a container, (2) placing salmon fillet on a mixture of green tea salt and sugar sprinkled in the container, (3) ) Sprinkling dill powder on the placed salmon fillet, (4) covering the salmon fillet sprinkled with dill powder with a mixture of green tea salt and sugar, and (5) salmon covered with a mixture of green vinegar salt and sugar It can be carried out including the step of sprinkling a mixture of beets, pineapples, lemons and spirits on the fillet.

For example, the mixing step (S500) of the ripening material is based on 1,000 parts by weight of the salmon fillet, 25 to 35 parts by weight of beets, 1 to 10 parts by weight of pineapple, 10 to 20 parts by weight of lemon, and 90 to 110 parts by weight of refined rice. It may be included in combination in a ratio.

In addition, in the aging material mixing step (S500), the dill powder can be prepared using dill, the dill ( Peucedanum graveolens ) is a kind of herb, and depending on the growing place, it is called a perennial herb, an annual herb, Also called soy sauce. The dill is grown in the eastern Mediterranean, southern Russia and central western Europe, used as a spice as well as a healing plant.

The dill is effective in the treatment of depression and insomnia, and is known to have anticancer effects because it is very rich in monoterpenes. In addition, it has excellent antibacterial effect and has skin elasticity improvement, anti-aging and antioxidant effects.

6. Aging step (S600)

The aging step (S600) is a step of aging the salmon fillet in which the aged ingredients are mixed.

In the aging step (S600), the salmon fillet mixed with the aged ingredients may be aged at a temperature of 0 to 5° C. for 6 to 8 hours. When the aging step (S600) is performed below the lower limit In this case, there may be a problem that the salmon fillet is not matured sufficiently, and the physical properties of the salmon fillet performed beyond the upper limit range are lowered, so that the texture, taste, flavor, etc. of the prepared salmon gravlax may be deteriorated. have.

7. Washing and water removal step (S700)

The washing and water removal step (S700) is a step of removing moisture remaining on the surface of the aged salmon fillet after washing the aged salmon fillet.

In the washing and water removal step ( S700 ), after washing the aged salmon fillet using ice water at a temperature of 0 to 5° C., the surface of the aged salmon fillet may be wiped to remove residual moisture.

8. Sediment application step (S800)

The step of applying the seed (S800) is a step of applying the seed to the salmon fillet from which the moisture has been removed.

In the step (S800) of applying the oil to the salmon fillet from which the moisture has been removed, a fishy smell or odor that may occur in the salmon fillet can be removed by applying the oil seed to the salmon fillet from which the moisture has been removed. It may be mixed and applied in a weight ratio of 1 to 3 parts by weight based on 100 parts by weight.

Hereinafter, with reference to the accompanying drawings, examples of the method for producing salmon gravrax according to the present invention will be described in more detail.

< Example 1 >

First, the frozen salmon fillet was thawed and washed with clean water, and 1.5 kg of the salmon fillet was prepared.

Next, 4 parts by weight of green tea powder and 40 parts by weight of salt were mixed and roasted for 60 minutes to prepare green tea salt, and 40 parts by weight of the green tea salt and 400 parts by weight of sugar were mixed.

Next, 100 parts by weight of a green tea salt and sugar mixture was laid on the prepared tray, and salmon fillet was placed thereon, and 30 parts by weight of beets, 2 parts by weight of pineapple, 5 parts by weight of lemon and 100 parts by weight of refined rice were mixed. was applied to the salmon fillet.

Then, 10 parts by weight of dill powder was sprinkled on the salmon fillet coated with the refined mixture, and thereafter, 300 parts by weight of a seaweed salt and sugar mixture was covered.

Next, the salmon fillet covered with the above materials was stored for 7 hours in a low-temperature aging storage at a temperature of 3° C., and the aged salmon fillet was washed in ice water at a temperature of 2 to 3° C. Moisture remaining on the surface of the aged salmon fillet was removed.

< Example 2 >

Aged salmon fillet was prepared in the same manner as in Example 1, and in Example 2, 4 parts by weight of pineapple was used.

< Example 3 >

Aged salmon fillet was prepared in the same manner as in Example 1, and in Example 3, 6 parts by weight of pineapple was used.

<Test Example 1> Breaking strength measurement

The breaking strength of salmon fillets according to Examples 1, 2, and 3 was measured, and the results are shown in [Table 1], [Table 2] and [Table 3] below.

The following [Table 1] shows the breaking strength of the salmon fillet according to Example 1, the following [Table 2] shows the breaking strength of the salmon fillet according to Example 2, and the following [Table 3] shows the breaking strength of the salmon fillet according to Example 3 Shows the breaking strength of salmon fillets.

3 is a graph showing the breaking strength of the salmon fillet according to Example 1, FIG. 4 is a graph showing the breaking strength of the salmon fillet according to Example 2, and FIG. 5 is the breaking strength of the salmon fillet according to Example 3 This is a graph showing the intensity.

time (hr) 0 One 3 5 7 9 11 24 Breaking strength(kg) 1.56 1.63 1.66 1.9 1.8 1.68 1.6 1.54

time (hr) 0 One 3 5 7 9 11 24 Breaking strength(kg) 1.56 1.63 1.66 1.6 1.55 1.5 1.46 1.3

time (hr) 0 One 3 5 7 9 11 24 Breaking strength(kg) 1.56 1.5 1.46 1.4 1.32 1.18 0.9 0.86

Referring to [Table 1], [Table 2], [Table 3] and FIGS. 3, 4, 5, the highest breaking strength of the salmon fillet according to Example 1 was measured at 5 hours of low-temperature aging, confirming that it had high elasticity. It was possible to do it, and similar elasticity was confirmed even after 7 hours.

On the other hand, in the case of Examples 2 and 3, it was confirmed that the elasticity was lowered by being decomposed by the proteolytic enzyme of pineapple.

<Test Example 2> Measurement of changes in ATP-related compounds

Changes in ATP-related compounds in salmon fillets according to Examples 1, 2, and 3 were measured to determine which section had the best umami taste of salmon gravrax.

The following [Table 4] shows the changes in ATP-related compounds in the salmon fillet according to Example 1, and [Table 5] shows the changes in the ATP-related compounds in the salmon fillet according to Example 2, and [Table 6] ] shows changes in ATP-related compounds in salmon fillet according to Example 3.

6 is a graph showing changes in ATP-related compounds in salmon fillet according to Example 1, FIG. 7 is a graph showing changes in ATP-related compounds in salmon fillet according to Example 2, and FIG. 8 is Example 3 It is a graph showing the change of ATP-related compounds in salmon fillet according to

Storage time (hr) 2 5 7 9 11 24 ATP 7.5 7 6.3 6 6.6 5 ADP+AMP 2 1.5 1.7 1.5 1.6 2.1 IMP 1.2 1.4 1.6 1.7 1.9 2.1 HxR+Hx 0.4 0.4 0.8 0.9 0.8 1.1

Storage time (hr) 2 5 7 9 11 24 ATP 7.5 7 5 4.8 4.7 4.2 ADP+AMP 2 2 2.8 3 2.8 3.1 IMP 1.2 1.6 2.1 2.4 2.4 2.1 HxR+Hx 0.4 0.6 0.8 0.9 1.1 1.6

Storage time (hr) 2 5 7 9 11 24 ATP 6 4.7 4.2 4 4 3.8 ADP+AMP 3.1 2.9 2.8 2.9 3.1 2.9 IMP 1.6 2.4 2.1 2 2.2 2.6 HxR+Hx 0.8 1.1 1.6 1.8 1.7 2

Referring to [Table 4], [Table 5], [Table 6] and FIGS. 6, 7 and 8, the salmon fillet according to Example 1 contains inosine monophosphate (IMP) and inosine (HxR), which are types of umami, It was confirmed that the hypoxanthine (Hx) content increased after 7 hours.

On the other hand, in the salmon fillet according to Example 2, it was confirmed that the contents of inosine monophosphate (IMP), inosine (HxR), and hypoxanthine (Hx) increased from 5 hours, and the salmon fillet according to Example 3 had inosine monophosphate (IMP), inosine (HxR), and hypoxanthine (Hx) contents were confirmed to increase from 2 hours of storage.

<Test Example 3> Preference measurement

Sensory evaluation was performed on the 7-hour aging criterion of salmon fillets according to Examples 1, 2, and 3 above. The sensory evaluation was conducted by a five-point scale method targeting 10 skilled sensory test personnel, and the results are shown in [Table 7] below.

In [Table 7] below, a higher score means a higher degree of preference.

division taste color incense texture overall symbol total score Example 1 5 5 5 5 5 5.00 Example 2 4 5 5 3 3.2 4.04 Example 3 3.2 4 5 One 2.4 3.12

Referring to [Table 7], the preference for the salmon fillet according to Examples 1 and 2 was high, but the salmon fillet according to Example 2 showed a low score in terms of texture.

In addition, it was confirmed that the salmon fillet according to Example 3 was excessively degraded by pineapple, so that the taste and texture had a low level of sensory.

In the above, a preferred embodiment of the present invention has been described, but those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential features thereof. will be able Therefore, it should be understood that the embodiment described above is illustrative in all respects and not restrictive.

Claims (6)

Green tea salt manufacturing step (S100) of mixing green tea powder and salt and then roasting to prepare green tea salt;
A sugar mixing step of mixing the green tea salt and sugar (S200);
Beet, pineapple, lemon, and a refined mixture preparation step (S300) of preparing a refined mixture by mixing the seeds;
A salmon fillet manufacturing step (S400) of preparing salmon and then trimming it to prepare a salmon fillet;
Aging material mixing step (S500) of mixing the salmon fillet and aged materials;
Aging step (S600) of aging the salmon fillet in which the aged ingredients are mixed;
a washing and water removal step of removing moisture remaining on the surface of the aged salmon fillet after washing the aged salmon fillet (S700); and
Including a rice seed application step (S800) of applying the essence to the salmon fillet from which the moisture has been removed,
In the green tea salt manufacturing step (S100), the green tea salt is prepared by mixing 0.5 to 1.5 parts by weight of the green tea powder and 8 to 12 parts by weight of salt and then heating and roasting,
The green tea powder is washed after preparing the green tea, and the washed green tea is mixed in a weight ratio of 1 part by weight of grape juice, 1 part by weight of lemon juice, and 8 parts by weight of bamboo salt water having a concentration of 1 to 3% by weight at a temperature of 20 to 25 ℃ is immersed in the mixed solution of the for 50 to 100 minutes, and after taking out the green tea immersed in the mixed solution, the green tea is mixed with a mixture of cinnamon powder and sugar, and then steamed with steam in a steamer, but the cinnamon powder and sugar are 20 to 30 parts by weight of cinnamon powder and 10 to 20 parts by weight of sugar are mixed, heated in a steamer with steam at 120 to 140 ° C. for 20 to 40 minutes, and the steamed green tea is 0.5 to 2 mm in size. After pulverizing with a green tea, the pulverized green tea is dried at 25 to 35 ° C. for 20 to 30 hours, and is manufactured through a process of pulverizing and pulverizing the dried green tea,
In the sugar mixing step (S200), the green tea salt and sugar are mixed in a weight ratio of 0.5 to 1.5 parts by weight of green tea salt and 8 to 12 parts by weight of sugar, respectively,
In the step of preparing the refined mixture (S300), the refined mixture is contained in a weight ratio of 5 to 7 parts by weight of beets, 0.2 to 2 parts by weight of pineapple, 2 to 4 parts by weight of lemon, and 18 to 22 parts by weight of refined seeds,
The beet concentrate powder is used, and the beet concentrate powder is _{washed with purified water in which sodium bicarbonate (NaHCO 3} ) of 1 to 3 (w/w)% concentration is dissolved after preparing the beets, and the washed beets are washed with Stored and dried at a temperature of 30 to 40° C. for 30 to 50 hours, the dried beets are enzymatically decomposed, and the enzyme is pectinase, xylanase, and cellulase. A weight ratio of 0.01 to 0.03 parts by weight of Pectinase, 0.02 to 0.04 parts by weight of Xylanase, and 0.04 to 0.06 parts by weight of Cellulase, based on 100 parts by weight of the whole dried beet. and enzymatically decomposed by storing the beets mixed with the enzyme at a temperature of 45 to 48 ° C for 10 to 20 hours, and mixing in a weight ratio of 2,500 to 3,500 parts by weight of purified water with respect to 100 parts by weight of the enzyme-decomposed beets. Then, hot water extraction is performed at a temperature of 93 to 97 ° C. for 5 to 10 hours to prepare a beet hot water extract, and filtering the beet hot water extract to prepare a filtered beet hot water extract, and concentrating the filtered beet hot water extract; It is manufactured through a process of sterilization and then freeze-drying,
The pineapple pineapple fermentation concentrate is used, and the pineapple fermentation concentrate is washed with a sodium bicarbonate solution of 1 to 3 (w / w)% concentration after preparing the pineapple, and enzymatically decomposes the washed pineapple, the enzyme is Alpha amylase (α-Amylase), pectinase (Pectinase), xylanase (Xylanase) and cellulase (Cellulase) are used, with respect to 100 parts by weight of the entire washed pineapple, the alpha amylase (α-Amylase) 0.01 to 0.03 parts by weight, 0.02 to 0.04 parts by weight of Pectinase, 0.03 to 0.05 parts by weight of Xylanase, and 0.02 to 0.04 parts by weight of Cellulase are mixed in a weight ratio of 38 to 42° C. Enzyme decomposition by storing the pineapple mixed with the enzyme at a temperature of 30 to 60 hours, the enzyme-decomposed pineapple is stored and aged for 10 to 50 hours at a temperature of 8 to 12 ° C, and the aged pineapple is filtered By filtration, a filtered pineapple solution is prepared, and after mixing in a weight ratio of 0.1 to 0.3 parts by weight of Lactobacillus Plantarum with respect to 100 parts by weight of the filtered pineapple solution, at a temperature of 18 to 22° C. It is fermented for 2 to 6 days to prepare a fermented pineapple, and is produced through a process of concentrating and sterilizing the fermented pineapple,
The aging material mixing step (S500) includes (1) sprinkling a mixture of green tea salt and sugar in a container, (2) placing salmon fillet on a mixture of green tea salt and sugar sprinkled in the container, (3) the above Sprinkling dill powder on the salmon fillet on top, (4) covering the salmon fillet sprinkled with dill powder with a mixture of seaweed salt and sugar, and (5) applying the salmon fillet covered with the mixture of salt and sugar. It is carried out including the step of sprinkling a spirit mixture consisting of beets, pineapples, lemons and spirits,
In the step of (5) sprinkling a pure mixture consisting of beets, pineapple, lemon, and seeds on the salmon fillet covered with a mixture of green tea salt and sugar, the pure mixture is based on 1,000 parts by weight of the salmon fillet, the beets 25 to 35 It is formulated in a weight ratio of 1 to 10 parts by weight of pineapple, 10 to 20 parts by weight of lemon, and 90 to 110 parts by weight of refined seeds,
In the aging step (S600), the salmon fillet in which the aged ingredients are mixed is aged at a temperature of 0 to 5° C. for 6 to 8 hours,
The method for producing salmon gravlax, characterized in that in the step (S800) of applying the seed, the seed is mixed and applied in a weight ratio of 1 to 3 parts by weight based on 100 parts by weight of the salmon fillet from which the moisture has been removed.
delete delete delete delete Salmon gravrax, characterized in that produced by the method of claim 1.

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